Changed weekly
Menu
Kitchen posts the board around four. Whatever is written there is what we have. Anything sold out is struck through here the moment the kitchen says so — you should not find out at the table.
To start
Meant for the middle of the table.
Rye bread and cultured butter
$8
Baked here every afternoon. The butter is salted heavily on purpose.
- Vegetarian
Roasted beets, labneh, dill oil
$13
Beets from the Tilbury road, roasted whole in salt.
- Vegetarian
- No gluten
Winter chicories, anchovy, walnut
$14
Bitter, salty, cold. Ask for it without anchovy and we will make it vegetarian.
- No gluten
Ham hock croquettes, grain mustard
$12
Three to an order. Four if you are nice to the bar.
Charred squash, brown butter, sage
$12
Cooked hard on the flat-top until the edges give up.
- Vegetarian
- No gluten
Larger
Seared halibut, brown butter, capers
$31
Crushed new potatoes, green of the day.
- No gluten
Braised short rib, rye spaetzle
$34
Red wine, thyme, four hours. Our own rye in the spaetzle.
Half chicken under a brick, salsa verde
$27
Brined two days. Takes twenty-five minutes to cook — order it early.
- No gluten
Potato gnocchi, mushroom, aged sheep’s cheese
$24
Rolled in the morning. Vegan without the cheese, and still good.
- Vegetarian
Mussels, cider and mustard
$24
A pound and a half, bread for the broth.
Braised lentils, roast carrot, salsa verde
$22
The vegan main we would order ourselves.
- Vegan
- No gluten
Sides
Dripping potatoes
$9
Cooked in beef fat. Not negotiable.
- No gluten
Greens, chilli, garlic
$8
Whatever came in that morning.
- Vegan
- No gluten
- Hot
Little gem, lemon, pecorino
$9
Cold plates, cold forks.
- Vegetarian
- No gluten
Sweet
Rye treacle tart, crème fraîche
$11
The reason for the rye.
- Vegetarian
Lemon posset, shortbread
$10
Three ingredients, made yesterday.
- Vegetarian
One cheese, one thing with it
$13
Ask what it is tonight.
- Vegetarian